Balanced flavour in wine depends on how the basic elements of taste and
touch interrelate on the palate. Some elements heighten other flavour sensations: Acids and tannins reinforce each other 

	Carbon dioxide heightens sensations of acidity and tannicity
	Saltiness increases the sense of sweetness and acidity..

Other elements have attenuating effects: 

	Acidity attenuates the warm feel of alcohol
	Alcohol lessens the sense of bitterness.

In other cases, certain elements are masked: 

	Carbon dioxide partly covers the sense of sweetness
	Alcohol masks salty flavours.

tHarmony in a wine depends on the way tastes, aromas and tactile sensations combine. The point of perfect balance is that at which no single element dominates the others.